Move turkey from roasting pan to cutting board, let stand 30 minutes before carving. Remove oranges and onions from turkey and place in strainer, strain juices from roasting pan into large glass measuring cup. Remove fat from top of juices. (There should be 1 1/4 to 1 2/3 cups pan juices.)

Add strained turkey juices to the gravy. Bring to a boil, stirring constantly, boil one minute.